By observing the table above, we could see that Benedict's test was for reducing sugars, iodine test was for the presence of starch, filter paper was for the presence of fatty acids, and the Biuret test was for amino groups present in proteins. Benedict's solution was used to test for the presence of simple sugars, such as glucose (monosaccharide). When heated, the solution mixed with monosaccharides produced a reddish-orange colour. This was because Benedict's solution is composed of sodium citrate, sodium carbonate, and cupric sulfate pentahydrate. When solution is heated, an oxidation-reduction reaction occurs: cupric ion (Cu+2) oxidizes into a cuprous ion (C+) and precipitates into cuprous oxide (Cu2O) because...